Jjamppong – spicy Korean seafood noodle soup

Jjamppong originated in Korean port cities as a dish inspired by Chinese immigrants, mainly from the Shandong region. Over time, Koreans gave it their own identity: bold heat, deep seafood flavor, and a hearty noodle base. Today it’s one of the most iconic examples of Korean comfort food – fiery, aromatic, and unapologetically intense. This is a soup meant to warm you up, fill you up, and wake up your senses.

Ingredients

Homemade egg noodles

• 2 cups all-purpose flour

• 3 large eggs

• ½ teaspoon kosher salt

• 2 tablespoons water

• 1 tablespoon vegetable oil

Jjamppong soup

• 1 tablespoon vegetable oil

• ½ large onion, finely chopped

• 3 cloves garlic, finely minced

• 1 teaspoon fresh ginger, finely grated

• 1–3 tablespoons Korean chili flakes (gochugaru), to taste

• 2 cups squid, thawed

• 18 fresh clams

• 3 cups mixed seafood (shrimp, mussels, etc.), thawed

• 6 leaves Napa cabbage, roughly chopped

• ½ large zucchini, sliced into half-moons

• 5 cups chicken stock

• 1 bunch spinach, roughly chopped

• about 8 oz (225 g) cremini mushrooms, chopped

• 18 fresh shrimp, peeled and deveined, tails removed

• 1 teaspoon spicy Asian chili oil

• ½ tablespoon sesame oil

• salt and freshly ground black pepper

• about 1 lb (450 g) fresh noodles

• ⅓ cup green onions, finely sliced

Preparation

Noodles

Add flour and salt to the bowl of a stand mixer. Make a well in the center and add the eggs and water. Mix on low speed for 1–2 minutes, until the dough begins to come together.
Switch to the dough hook and knead for 2–3 minutes on speed 2, until smooth and elastic.

Transfer the dough to a work surface and knead by hand for 3–4 minutes. Form into a ball, wrap in plastic wrap, and rest for 20–30 minutes.
Divide the dough into 4 portions. Roll each piece through a pasta machine, starting on the widest setting and folding several times, then gradually moving to thinner settings until smooth sheets form.
Cut using a fettuccine attachment, lightly dust with flour, and shape into nests. Extra noodles can be refrigerated, frozen, or air-dried.

Soup

Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add onion, garlic, and ginger. Sauté for a few minutes until softened and fragrant.

Stir in 1 tablespoon of gochugaru and mix well to bloom the chili. Add squid, clams, mixed seafood, cabbage, and zucchini. Stir-fry for 3–4 minutes.

Pour in the chicken stock and bring to a rolling boil. Add mushrooms and spinach and cook for 4–5 minutes. Add shrimp, chili oil, sesame oil, and more gochugaru to reach your desired heat level. Season with salt and pepper.

Add fresh noodles and green onions. Cook for 4–5 minutes, until the noodles are al dente. Stir well and serve immediately.

Jjamppong is best enjoyed piping hot – spicy, briny, deeply savory, and intensely satisfying. This is a soup with no compromises.